Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

Ingredients

• 3 tablespoons all purpose flour 
• 40 ounce cream cheese room temperature
• 2 large egg yolks 
• 5 large eggs 
• 1.8 cups graham cracker crumbs whole ( 12 graham crackers)
• 0.3 teaspoon ground cloves 
• 0.5 cup honey 
• 2 tablespoons orange peel grated
• 2 teaspoons orange-flower water 
• 4 cups pomegranate juice 
• 24 ounce raspberries unsweetened frozen (unthawed)
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup butter unsalted melted (1 stick)
• 5 ounces walnuts 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• hand mixer
• aluminum foil
• springform pan

Directions

1. Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
2. Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time.
3. Pour into crust.
4. Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour.
5. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
6. Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes.
7. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes.
8. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
9. Release pan sides.
10. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.